Sweet potatoes can be found everywhere in China and are particularly tasty during the winter season. Take advantage of them to make this simple and hearty gluten-free flatbread.
SWEET POTATO FLATBREAD
Cook 2–3 peeled sweet potatoes in salted water. Mash them and let them cool a bit.
2 dL / 0.8 cups sweet potato puree
250 g sour cream
2 tsp sea salt or Himalayan salt
½ dL / 0.2 cups olive oil
2 dL / 0.8 cups GF flour mix
Mix the puree and sour cream In a big bowl. Add psyllium and let swell for 10 minutes. No problem to do this without psyllium but the texture of the bread will not be as good.
Add salt and oil, stir, and then add flour little by little to make nice, soft dough.
Split the dough to six parts. Place parts to a baking sheet and make thin round breads by hands.
Bake at 225 °C / 437 °F for 15 minutes or until done.
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